Colour: Vivid ruby-red.

Nose: A highly perfumed, expansive bouquet evokes ripe red and dark berries, cherry liqueur, coconut and cigar box, along with a sexy floral nuance that emerges slowly.

Palate: Plush and seamless on the palate, offering sweet, deeply concentrated blackberry, cherry-vanilla and mocha flavors that are given spine and lift by a core of juicy acidity. Rich yet energetic in style, displaying superb finishing clarity, even tannins and a lingering spicecake note. The Tempranillo saw only American oak while the Mazuelo component saw only French.

Wood pigeon braised in red wine, cocoa, black pepper and Iberian ham fat; wagyu sirloin tartare, capers jam and soufflé potatoes; pil pil hake cheeks, codfish crispy skin and candied crystal pepper; Moliterno cheese with black truffles, sour cherry jam and Castillo Ygay red wine.